Thursday, July 25, 2013

SUMMER MENU-A-DAY FOR JULY ~ Mediterranean Fajitas with Blackcurrant Sangria


Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#25 - Mediterranean Fajitas with Blackcurrant Sangria

Mediterranean Fajitas
2 pounds chicken breasts, boneless & skinless
2 tablespoons Wildtree Natural Grapeseed Oil
2 tablespoons Wildtree Mediterranean Dry Rub
1 cup olives (an variety) diced
2 garlic cloves, minced
1 teaspoon Wildtree Roasted Garlic Grapeseed Oil
8 (6 inch) flour tortillas (or flatbread if preferred)
½ cup hummus
1 cup cherry tomatoes, halved
½ cup roasted red peppers, diced
Add the chicken, Grapeseed Oil, and Mediterranean Rub in a large re-sealable bag. Use your hands to coat all the chicken breasts with the Grapeseed Oil and Mediterranean Rub. Preheat grill to medium high. Remove the chicken from the bag and place on the grill. Cook the chicken for about 4 minutes on each side or until completely cooked through. Meanwhile prepare an olive tapenade but combining the olives, garlic, and Garlic Grapeseed Oil; set aside. Transfer the chicken to a cutting board, slice into strips for serving. Enjoy on a tortilla with the olive tapenade, hummus, tomatoes, and roasted red peppers.
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Blackcurrant Sangria
1 (750 ml) bottle red wine, we used Pinot Noir
1 cup Wildtree Blackcurrant Cosmo Mixer
½ orange, thinly sliced
½ lemon, thinly sliced
½ lime, thinly sliced
½ cup cherries, pitted
Combine all ingredients in a pitcher. Cover and refrigerate over night for best results. Serve over ice if desired.
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